BHA & BHT Free Sweet Potato Rounds with Crispy Sage
These golden rounds are the kind of side dish that looks like it came from a restaurant but comes together with a handful of whole, clean ingredients you probably already have on hand. Sweet potato slices get tossed in melted coconut oil with turmeric and ginger, then roasted at high heat until the edges caramelize and the centers turn buttery-soft. The real magic happens in a small skillet, where fresh sage leaves fry in coconut oil for less than a minute, turning paper-thin and impossibly crisp before getting laid on top of each round. Avoiding synthetic preservatives like BHA and BHT can be tricky with packaged snacks and processed sides, but this recipe sidesteps all of that by relying entirely on fresh produce, whole spices, and unrefined fat. There's nothing on this ingredient list that comes with a label to scrutinize. A finishing pinch of flaky sea salt pulls everything together and makes each bite feel a little special. It's simple enough for a weeknight but impressive enough to bring to a holiday table.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 16 fresh sage leaves
For the crispy sage
- 1 tbsp coconut oil
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2 inch thick. In a large bowl, toss the rounds with the melted coconut oil, fine sea salt, turmeric, and ginger until evenly coated.
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